1
454-g bag frozen uncooked shrimp, peeled
3 tbsp orange juice
2 tbsp chili-garlic sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp grated fresh ginger
1 tsp finely grated orange zest
Place shrimp in a bowl and defrost overnight in the refrigerator or place in a colander and rinse under cold running water to remove ice crystals. Pat dry with paper towels. Soak skewers in water for at least 20 minutes to prevent them from burning. Place oven rack 4 inches (10 cm) from broiler element. Preheat broiler. Line a baking sheet with shallow sides with foil and set a rack on top.
In a large bowl, stir orange juice with chili-garlic sauce, oil, sugar, ginger and orange peel. Add shrimp. Using your hands or a wooden spoon, stir shrimp until evenly coated. Thread 3 shrimp on each skewer and place on rack. Broil until shrimp turn a coral colour and are charred around edges, from 2 to 3 minutes. Turn shrimp over and continue broiling until cooked through, from 2 to 4 more minutes.
Meanwhile, pour leftover marinade into a small saucepan set over medium-high heat. Bring to a boil, uncovered, and continue boiling, stirring often, until sauce thickens and is reduced to about 1/3 cup (75 mL), at least 5 minutes. Pour sauce over shrimp or serve in a small bowl as a dipping sauce. Great with our mango salsa and steamed rice or pasta.
Calories 179, Protein 17.6g, Carbohydrates 7.8g, Fat 8.3g, Fibre 0.7g, Sodium 241mg.
Here's a preview to shrimp on the barbie. Skewer the shrimp, then oven-broil until lightly charred for a barbecue effect. Boiling down the marinade makes a knock-your-socks-off spicy dipping sauce.
Marinade can be made up to 4 days in advance and refrigerated. Toss with shrimp just before broiling or marinate shrimp in sauce in the refrigerator overnight.